Description
A healthy, low-carb twist on traditional lasagna using zucchini slices instead of pasta, layered with seasoned ground beef and creamy ricotta cheese.
Ingredients
- 1 lb ground beef
- 2 medium zucchinis, thinly sliced
- 1 cup ricotta cheese
- 1 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Brown the ground beef in a pan over medium heat, seasoning with Italian seasoning, garlic powder, salt, and pepper.
- Spread a thin layer of tomato sauce at the bottom of a baking dish.
- Layer zucchini slices over the sauce.
- Spread half the cooked ground beef over the zucchini.
- Add dollops of ricotta cheese and spread evenly.
- Repeat layers, ending with a layer of zucchini.
- Sprinkle mozzarella cheese on top.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use a mandoline for evenly sliced zucchini.
- Pat zucchini dry to prevent excess moisture.
- Substitute cottage cheese for ricotta if preferred.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baked
- Cuisine: Italian